Thai Green Curry

Servings: 4 · Prep: 15 min · Cook: 20 min · Total: 35 min

Ingredients

• 14 oz extra-firm tofu
• 2 tablespoons neutral cooking oil
• 3 tablespoons vegetarian Thai green curry paste
• 1 3/4 cups full-fat coconut milk
• 1/2 cup low-sodium vegetable broth
• 10 oz Japanese eggplant
• 6 oz green beans
• 1 tablespoon vegetarian soy sauce
• 2 teaspoons light brown sugar
• 1/2 cup Thai basil leaves
• 1 tablespoon lime juice

Equipment

Spatula; Measuring Cups; Measuring Spoons; Cutting Board; Large skillet; Chef’s knife; Clean kitchen towel; spatula; measuring cups; measuring spoons; cutting board; large skillet; chef’s knife; clean kitchen towel

Steps

1. Prep tofu and vegetables. Pat the tofu dry and cut it into 1-inch cubes; slice the eggplant into 1/2-inch half-moons. Rinse the green beans under cool running water, then cut them into 2-inch pieces.
   • 14 ounces tofu — patted dry and cubed
   • 10 ounces eggplant — sliced
   • 6 ounces green beans — cut

   Keep tofu and vegetables stable on the cutting board while cutting.

2. Sear the tofu. Heat the oil in a large skillet over medium-high heat, then sear the tofu for 6 to 8 minutes, turning until lightly golden on several sides. Transfer to a plate.
   • 2 tablespoons cooking oil
   • 14 ounces tofu — patted dry and cubed

   Use caution with hot oil to avoid splatter burns.

3. Bloom the curry paste. Reduce heat to medium, add the vegetarian Thai green curry paste, and stir-fry for 1 minute until fragrant and glossy.
   • 3 tablespoons thai green curry paste

   Add curry paste carefully to the hot skillet to reduce splattering.

4. Build the curry base. Pour in the coconut milk and vegetable broth, then scrape the skillet bottom and bring the curry to a gentle simmer.
   • 1 3/4 cups coconut milk
   • 1/2 cup vegetable broth
5. Simmer the vegetables. Add the eggplant and green beans, then simmer for 8 to 10 minutes until the vegetables are tender but not mushy.
   • 10 ounces eggplant — sliced
   • 6 ounces green beans — cut
6. Season and heat through. Return the tofu to the skillet, add the vegetarian soy sauce and brown sugar, and simmer for 2 minutes until the tofu is heated through.
   • 1 tablespoon soy sauce
   • 2 teaspoons brown sugar
7. Finish and serve. Turn off the heat, stir in the Thai basil and lime juice, and taste for balance before serving the curry hot.
   • 1/2 cup thai basil
   • 1 tablespoon lime juice

https://plumtally.com/recipes/thai-green-curry-rpdp8h6c9ei7